Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus. Patience is key with the sauce. The flavours will come together beautifully if you allow them to reduce as directed.
Prep: 10 mins
Cook: 1 hr 15 mins
Total: 1 hr 25 mins
Servings: 4
Ingredients
– 2 cups chicken broth
– ½ cup chopped onion
– 2 cloves garlic, minced
– 1 cup of white wine
– ½ cup sliced fresh mushrooms or more to taste
– 1 teaspoon dried rosemary
– 1 teaspoon dried sage
– 1 cup heavy cream
– 2 tablespoons of butter
– ½ lemon, juiced
– 1 tablespoon capers, drained
– ½ cup cornstarch, or as needed
– 4 skinless, boneless chicken thighs
– 2 tablespoons olive oil
Directions / Instructions
Step 1
Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9×9-inch baking dish and pour the sauce over the chicken.
Step 4
Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the centre, about 15 minutes. An instant-read thermometer inserted into the centre of a chicken thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per Serving: 610 calories; protein 23.5g; carbohydrates 22.3g; fat 42.5g; cholesterol 174.6mg; sodium 206.1mg.
source – cooking365.co.za
